'Outback' Coconut Shrimp

• 2 pounds jumbo raw shrimp

• 0 cup soy flour

• 0 cup Atkins corn bread mix

• 1 tablespoon salt

• 0 tablespoon freshly-ground white pepper

• 2 tablespoons vegetable oil

• 1 cup ice water

• 0 oil

• 2 cups freshly-short-shredded coconut

• 0 = (fresh is preferred, but can used

• 0 unsweetened dried)

• 0 === SAUCE ===

• 0 tablespoon orange extract

• 0 Grey Poupon country mustard

• 0 teaspoon orange zest

• 1 teaspoon Splenda - (to 3)

• 3 drops Tabasco sauce - (to 4)

1. Peel, devein, and wash shrimp. Make sure you dry them very well on paper towels. Set aside. 2. In a bowl, mix all dry ingredients for batter (except coconut). Add 2 tablespoons oil and the ice water. Stir to blend. 3. Heat oil to 350 degrees in deep fryer or electric skillet. 4. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp into batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 or 5 minutes each. 5. Bake at 300 degrees for 5 minutes to finish cooking the shrimp. 6. Combine all sauce ingredients and serve with shrimp. These shrimp can be served as a main course or appetizer. 7. This recipe yields 4 servings";@ 8 carb grams per serving. Per Serving (excluding unknown items): 109 Calories";@ 9g Fat (73.1% calories from fat)";@ 4g Protein";@ 4g Carbohydrate";@ 1g Dietary Fiber";@ 0mg Cholesterol";@ 1602mg Sodium. Exchanges: 0 Grain(Starch)";@ 1/2 Lean Meat";@ 0 Fruit";@ 1 1/2 Fat.